Tuesday, December 15, 2009
Beef and Pork minus the Barley Soup
On my quest to make different winter soups I did a twist on my mother’s Beef Barley Soup.
Remember soups are all about what you have on hand. Originally I was going to use barley but I had some cooked Israeli cous cous lurking in the back of the fridge so out went the barley idea and in went the cous cous. There also were some leeks on the edge so I omitted onions and used leeks. I wanted to add a bit of heat so I used hot Spanish paprika and Old Bay Seasoning. For meat I used a beef shank and a pork sirloin chop both on the bone. I like the two meat combo- This will be a keeper!
1 ½# Beef Center Cut Shank (or short ribs)
1# Pork Sirloin Chop
1 1/2C Leeks (or medium onion)
1qt Beef Broth
1-1/2C Red Wine
1C Diced Tomatoes (or 1sm can)
1 1/2C Cooked Israeli Cous Cous (or 1 1/2C diced potatoes or
1/2C pearl barley)
1 Herb Bouquet w/ fresh thyme, sage, marjoram, & parsley
2T Olive Oil -DIVIDED-
1/2t Old Bay Seasoning
1/2t Hot Spanish Paprika
Kosher Salt & Black Pepper
1. Chop celery, onions, carrots, and leeks (or onions) in medium dice (1/2”), peel and chop garlic, in a large thick bottomed soup pot sauté vegetables in 1T olive oil until leeks are translucent and carrots and celery is tender crisp. Remove the vegetables from the soup pot.
2. Heavily salt and pepper one side of the pork and beef. Add 1T olive oil to the soup pot and heat the pan until the oil is almost smoking. If the pan is large enough put both pieces of meat in the pan at the same time if not cook them one at a time. After you put the seasoned side down in the pan, season the top side. Cook the meat until nicely browned on both sides.
You may continue making the soup in this pot or continue in a crock pot.
3. Remove the browned meat and deglaze the pot with red wine. Scrape the browned bits off the bottom and into the wine. Add meat, vegetables, broth, tomatoes, herb bouquet, Old Bay & Paprika. Cover and bring to a simmer. Cook on medium to low heat. Test the meat with a knife. The knife should go into the meat easily. Add the cous cous (or potatoes or pearl barley). If using potatoes or barley continue to cook until they are done. Adjust seasonings. Remove the meat and cut into small pieces. I keep the bones in the soup pot for future re-heating.
Serve with fresh cut apples, garlic bread or my previous recipe- Sweet Potato Biscuits!
FOR CROCK POT-
Heat the crock pot with hot water while doing step 1&2. Once hot turn the pot on HI and add the sautéed vegetables & seared meat. After the soup pot has been deglazed with wine,add the wine to the crock pot and the rest of the ingredients in #3 including potatoes or barley. If using cooked cous cous add it toward the end to heat through.
Read! Eat! Enjoy!